Application of the central composite design and response surface methodology for investigation of induction time, conjug
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ORIGINAL PAPER
Application of the central composite design and response surface methodology for investigation of induction time, conjugated diene, conjugated triene and trans fatty acid content of corn oil enriched with carotenoids Mustafa Topkafa1 Received: 3 May 2020 / Accepted: 29 June 2020 © Iranian Chemical Society 2020
Abstract The central composite design technique was used to investigation of induction time, conjugated diene, conjugated triene and trans fatty acid content of corn oil enriched with lutein, β-carotene and lycopene in this study. The levels of lutein and β-carotene and were between 0 and 94 mg/kg, while lycopene levels was 0–49.56 mg/kg. Oil samples with and without lutein, β-carotene and lycopene were prepared according to central composite design. The influence of these three independent variables on the four dependent variables such as time, conjugated diene and conjugated triene and trans fatty acid content was evaluated using a reduced cubic model. The each independent variable was effective on the induction time, conjugated diene, conjugated triene and trans fatty acid content of corn oil. The positive effect on the induction time was observed high concentrations of lutein and lycopene concentrations. Lutein, β-carotene and lycopene had a significant effect on conjugated diene, conjugated triene and trans fatty acid content. The desirability function and the 3D plots suggested that optimum parameters were lutein concentration of 19 mg/kg, β-carotene concentration of 19 mg/kg and lycopene concentration of 12.5 mg/kg as optimum parameters for maximum induction time and the minimum formation of conjugated diene, conjugated triene and trans fatty acid species. Keywords Carotenoids · Central composite design · Conjugated diene · Conjugated triene · Corn oil · Induction time · Trans fatty acid
Introduction Edible oils are the basic need substances, such as carbohydrates, and proteins, that are vital for the human body and have an important place in people’s nutrition. In addition to being used as nutrients, oils also have an important use in many areas of life such as performing physiological activities, living a healthy and long life, using them during diseases and treatments, protecting some nutrients from external factors, adding flavor to meals and salads. The major part of the fats consists of triglycerides, while the minor part consists of free fatty acids, phosphatides, sterols, * Mustafa Topkafa [email protected] 1
Vocational School of Technical Sciences, Department of Chemistry and Chemical Processing Technologies, Konya Technical University, Campus, 42075 Konya, Turkey
waks, vitamins, carotenoids, phenolic compounds, metals, colored substances, ester compounds, peroxides, aldehydes, ketones, polymeric and other substances [1–4]. Although carotenoids, vitamins and phenolic compounds are found in minor amounts in oils, they are important components that have a major effect in preventing oxidation and increasing chemical stability [5]. These compounds are lost during both th
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